This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.

Ingredients

6 serv.

lbs veal cutlets, sliced into 1/2 in strips↗2
tablespoons all-purpose flour↗3
tablespoons butter↗2
tablespoons olive oil↗2
cup chopped onion1
garlic cloves, minced↗2
ounces cremini mushrooms, thickly sliced↗7
teaspoon fresh lemon zest, finely chopped↗1⁄2
tablespoon lemon juice↗1
cup dry white wine↗1⁄2
cup heavy cream↗1
paprika (optional)↗
sea salt & freshly ground black pepper
tablespoons chopped fresh parsley (to serve)3

Step-by-step instructions

1
Sprinkle the flour over the veal strips, and coat well.
2
In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm.
3
Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
4
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes.
5
Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.

Source: food.com

Original recipe ↗

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